Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad

Crispy Skin Salmon with Zucchini, Cucumber, and Dill Salad is the perfect light meal for a warm day.

Steph’s note: I’m so excited to introduce you to my special guest, Lisa Bryan of Downshiftology. I first met Lisa virtually through her Instagram account when she was traveling the world and posting up some amazing photos of her time in Bali. (It made me want to go back immediately.)

Lisa’s got some incredible things going on over at her site, and as a Celiac, she’s mastered the art of eating and cooking gluten-free. Not to mention, her photography is absolutely stunning, as you’ll see here in this recipe. Go follow her, because I know you’ll love her signature laid-back, healthful style. Take it away, Lisa!

The Inspiration for This Crispy Skin Salmon

With June gloom behind us in California, we’re smack dab in the middle of gorgeous, warm and sunny summer days (hallelujah!). For me, sunny and bright skies translates to sunny and bright food. My body craves light, nourishing, vibrant (and of course delicious!) meals. Are you the same?

On the weekend I picked up several pieces of beautifully fresh salmon from Santa Monica Seafood. Oh, how I love Santa Monica Seafood! I also swung by the farmers market and grabbed zucchini, cucumber, spinach and radishes. Truth be told, at the time I had no idea what I was gonna make! That’s how I usually roll. Grab tons of healthy food, then challenge myself to come up with a meal.

I’ve also been focusing a lot on breakfast recipes lately (hello: green smoothie pancakes and sweet potato “toast!”), so it was nice to switch it up. And crispy skin salmon is the best!

Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad Recipe

Course: Main Course

Cuisine: Fish, Gluten-Free, Paleo, Whole30

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Calories: 111 kcal

Author: Steph Gaudreau

Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad is a perfect light meal for a hot day. It's gluten-free, paleo, and whole30 friendly.

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Ingredients

• 4 pieces salmon skin on
• 3 cups baby spinach
• 4 small zucchini sliced lengthwise
• 1 large cucumber peeled, sliced and halved
• 4 radishes thinly sliced
• 2 tbsp avocado oil
• Dill for garnish
• Sea salt and black pepper

Instructions

1. Make the salad by tossing the spinach, zucchini, cucumber and radishes together in a bowl. Set aside.
2. Add the avocado oil to a large, non-stick sauté pan on medium-high heat. Place the salmon skin side down and cook for 4-5 minutes. Leave the pan uncovered, but use a splatter guard to protect from hot oil splatters. Flip the salmon and cook for an additional minute.
3. Divide your salad mix between the plates and top with a piece of salmon. Sprinkle with salt and pepper. Garnish with dill and drizzle the cucumber dill vinaigrette on top.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts

Crispy Skin Salmon with Zucchini, Cucumber and Dill Salad Recipe

Amount Per Serving

Calories 111 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g5%

Sodium 36mg2%

Potassium 748mg21%

Carbohydrates 8g3%

Fiber 3g12%

Sugar 6g7%

Protein 3g6%

Vitamin A 2555IU51%

Vitamin C 44.4mg54%

Calcium 64mg6%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Cucumber Dill Vinaigrette Recipe

Course: Sauce

Cuisine: Gluten-Free, Paleo, Whole30

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4

Calories: 176 kcal

Author: Steph Gaudreau

Top your simple salad and Crispy Skin Salmon with this refreshing Cucumber Dill Vinaigrette!

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Ingredients

• 1/3 cup olive oil
• 1 small cucumber peeled and sliced
• 3 tbsp white wine vinegar
• 2 tbsp fresh dill chopped
• 1 tsp dijon mustard
• 1 tsp honey
• 1/2 tsp salt

Instructions

1. Make the vinaigrette by combining all ingredients in a food processor or blender. Pulse until smooth.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts

Cucumber Dill Vinaigrette Recipe

Amount Per Serving

Calories 176 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 2g10%

Sodium 307mg13%

Potassium 102mg3%

Carbohydrates 3g1%

Sugar 2g2%

Vitamin A 70IU1%

Vitamin C 2.4mg3%

Calcium 11mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Connect with Lisa at her website | Instagram | Facebook | Twitter | Pinterest

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